Name: Moroccan Chicken Thigh Sheet Pan Dinner
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Lemon, zested and juiced - 1; Olive oil - 2 tablespoons; Ras el hanout - 1 ½ teaspoons; Salt - ½ teaspoon; Bone-in chicken thighs with skin - 4 (6 ounce); Sweet potato, peeled and cut into 1-inch chunks - 1 medium; Zucchini, cut into 1-inch chunks - 1 medium; Chickpeas, drained and rinsed - 1 (15 ounce) can; Quartered artichoke hearts, drained - 1 (14 ounce) can; Ras el hanout - 1 teaspoon; Salt - ½ teaspoon; Olive oil - 2 tablespoons; Pomegranate seeds - ¼ cup; Chopped fresh parsley - ¼ cup; Shelled pistachios, coarsely chopped - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Chicken Thigh Sheet Pan Dinner

1. Lemon, zested and juiced - 1

2. Olive oil - 2 tablespoons

3. Ras el hanout - 1 ½ teaspoons

4. Salt - ½ teaspoon

5. Bone-in chicken thighs with skin - 4 (6 ounce)

6. Sweet potato, peeled and cut into 1-inch chunks - 1 medium

7. Zucchini, cut into 1-inch chunks - 1 medium

8. Chickpeas, drained and rinsed - 1 (15 ounce) can

9. Quartered artichoke hearts, drained - 1 (14 ounce) can

10. Ras el hanout - 1 teaspoon

11. Salt - ½ teaspoon

12. Olive oil - 2 tablespoons

13. Pomegranate seeds - ¼ cup

14. Chopped fresh parsley - ¼ cup

15. Shelled pistachios, coarsely chopped - 2 tablespoons

How to cook deliciously - Moroccan Chicken Thigh Sheet Pan Dinner

1. Stage

Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.

2. Stage

Preheat the oven to 400 degrees F (200 degrees C).

3. Stage

Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.

4. Stage

Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.

5. Stage

Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.

6. Stage

Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.